I few weeks ago I wrote on this topic as guest editor on Dr Joe Galati’s blog. We talked about some basic concepts surrounding Nonalcoholic Fatty Liver Disease (NAFLD). To recap, this condition involves fat accumulation in the liver of non drinkers. I mentioned the importance of prompt evaluation, necessary investigations and potential therapies. Here I once again write about this common condition, afflicting close to 100 million Americans, highlighting five reasons why NAFLD needs to be taken seriously.

The most relevant reason from a liver doctor’s perspective is the potential transformation of fatty liver disease to liver cirrhosis. Fatty liver is generally benign, but the development of cirrhosis becomes a game changer.

Along with the potential risk of cirrhosis, comes the added risk of developing liver cancer. Studies have shown that this risk is even present in the absence of cirrhosis, though small.

Cardiovascular disease( CVD) is one of the most common medical conditions in the US and globally. NAFLD and CVD go hand in hand. Usually both exist in many patients. Fatty liver is known to be an independent predictor of CVD.

Type II diabetes is another very common medical condition . Numerous studies have shown the propensity of diabetic patients to develop fatty liver . This association is bi directional, meaning some patients with fatty liver will go on to develope diabetes.

Finally, I will mention chronic kidney disease( CKD), another disease afflicting millions of Americans in this day and age. While the association of NAFLD and CKD may not be as robust as with CVD and diabetes, nevertheless it all comes back to the metabolic syndrome entity, which involves dangerous plaque build up in the blood vessels throughout the body.

Here at Liver Specialists of Texas, it is our sincere hope that fatty liver disease is recognized and evaluated in its earliest stages. Our practice is specifically geared towards the management of these patients, as well as other liver diseases, and we will be more than happy to see you in our offices.

If you have lentils, you have dinner. This high-fiber, protein-rich legume cooks in 20 to 40 minutes, depending on the dish, and requires no soaking. Lentils are the basis for many starters and salads, soups and stews, side dishes and Middle Eastern pastas. The distinctive flavor has been adapted to a variety of classic cuisines, from France to the Mediterranean, from India to Mexico and North America.

The usual supermarket offerings are brown lentils, but there are other varieties and they’re all worth looking out for. Chefs prefer the pricier small black “beluga” lentils (in their raw state they glisten like caviar, but the resemblance stops there) and the firm green Le Puy lentils from France, because when cooked both types stay intact and maintain a firmer texture. But the flavors of all three are similar enough to make them interchangeable in this week’s recipes.

Red lentils, available in Indian and Mediterranean markets, have a different taste, more akin to dried favas or split peas, and a very different texture when cooked, so do not attempt to substitute these for the brown, black or green varieties.

One fact worth noting: unlike other beans, lentils do not contain sulfur, the gas-producing element in legumes. And in addition to being an excellent source of soluble fiber and a good source of protein, manganese, iron, phosphorous, copper, vitamin B1 and potassium, lentils are an excellent source of molybdenum, a mineral important in the metabolism of fats, carbohydrates and iron. — Martha Rose Shulman

Like so many foods, the key message all of us are stressing is the need to experiment, and leave your comfort zone of what you are used to. Discuss it over with your family, and each week select one new vegetable to try. If you don’t like it, try another.

Jolene Vanderzyl, a Registered Dietitian with Sugar Lakes Family Practice, will join Dr. Galati tonight to discuss the problem of excessive dietary sodium (salt) in the American diet. For the past five years, we have been discussing the salt problem in our food, and while there have been some strides in changing our behavior, educating the general public is still priority number one.

Salt is everywhere in the food we eat. A day does not pass where I am instructing my own patients, as well as their family, on how to maintain a low sodium diet. For patients with advanced liver disease and cirrhosis, we strive for a diet with no more than 2000 mg of sodium daily. In some cases, we need to go even lower. There is always great confusion regarding salt and sodium, and the foods to stay away from. Many times, patients will state “I haven’t used salt in years”, yet on a quick scan of their diet history, they are well over 2000 mg. How does this happen, you ask? I do not doubt the patient is telling the truth and retired their salt shaker years ago, yet the sodium content of prepared foods is huge, and this is what throws most everyone over the limit. Eating out regularly, or consuming prepared foods that you nuke, are all loaded with sodium. In addition, both of these activities will lead to obesity.

Links related to dietary sodium are listed here. Let us know what you think on this subject by commenting below.